How to Prepare Perfect Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting

Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Prepare Super Quick Homemade Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting estimated approx 45 mins.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting using 21 ingredients and 20 steps. Here is how you can achieve it.

This cake is a moist vanilla cake filled with a light rich whipped chocolate ganache topped with a creamy whipped coconut cream frosting. All the flavors of a mounds bar in a layer cake!

Ingredients and spices that need to be Prepare to make Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting:

1. FOR VANILLA CAKE
2. 3 cups cake flour
3. 1 tablespoon baking powder
4. 1/4 teaspoon baking soda
5. 1/2 teaspoon salt
6. 1 2/3 cup unsalted butter, at room temperature
7. 1 1/2 cups granulated sugar
8. 4 large eggs
9. 2 teaspoons vanilla extract
10. 2/3 cup milk, I used whole milk
11. 1 recipe my Whipped Chocolate Ganache Frosting and Filling recipe. You can find it either in my profile or in search by typing in the title
12. FOR COCONUT CREAM FROSTING
13. 1 box (3 ounce) jello coconut cream instant pudding mix
14. 3/4 cup milk, I used 2%
15. 1 1/4 cup heavy whipping cream, cold
16. 1 teaspoon vanilla extract
17. 1/2 teaspoon coconut extract
18. TO GARNISH
19. 1/2 cup sweetened shredded coconut
20. sliced mounds bar, dark coconut candy bar
21. colored sprinkles as needed

Instructions to make to make Vanilla Layer Cake with Whipped Chocolate Ganache Filling and Whipped Coconut Cream Frosting

1. Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
2. In a bowl whisk together, flour, baking soda and salt
3. In another large bowl beat butter and sugar until creamy, add flour alternating with milk and mix until moist, beat in eggs and vanilla lust v intil blended
4. Divide batter into prepared pans and bake about 14 to 16 minutes until a toothpick comes out just clean
5. Cool 10 minutues in pans on rack before removing to cool completely
6. HAVE CHOCOLATE GANACH FILLING COLD AND WHIP IT UNTIL FLUFFY RIGHT BEFORE ASSEMBLING CAKE
7. MAKE WHIPPED COCONUT CREAM FROSTING
8. Beat cream until it holds soft peaks, add sugar, vanilla and coconut extracts, put it in the refrigerator while preparing pudding
9. Working quickly whisk pudding and milk until combined
10. Fold this mixture into the whipped cream until completely blended
11. ASSEMBLE CAKE
12. Place one layer bottom up on serving plate
13. Frost with some whipped chocolate ganach
14. Top with second layer of cake, bottom up
15. Frost with more whipped chocolate filling
16. Add enother layer of cake bottom up
17. Frost entire cake with Coconut Cream Frosting
18. Garnish with the sweetend shredded coconut, sliced mound bars and sprinkles. Refigerate at least 6 hours before slcing to set frosting. Serve at room temperature
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